Seasonal Delights ‘Grandma’s Apricot Jam’

The season of the stone fruits has arrived to Cyprus and plums, peaches and nectarines can be found in abundance in all local supermarkets and ‘frouterias’.  They are juicy, sweet and very fresh. They are unloaded in high stacks from open back trucks in colourful crates. A sight that every Cypriot is comfortably familiar with; summer has arrived!

My favorite stone fruits are apricots. They are very tasty on their own, but also prefect for baking delicious cakes (see last years blog) and make great jam. I recently took on the challenge of making my own apricot jam, depsite the fact I am a complete jam making novice. The recipe was a Cypriot classic and very easy, so not much could go wrong…

And it didn’t go wrong… How do I know? Marcos’ comment when he tasted it: ‘Mmmmm….it is good. It reminds me of my grandmother’s apricot jam’. That says it all 🙂

The jam is now served at the winery with our ‘Vineyard & Breakfast Experience‘.



1 Kg Apricots
550 Grams of granulated sugar
2 Lemons (Make sure they are juicy lemons)
3 Bay leafs


Halve the apricots, take out the stones and discard them. Place the halved apricot in a big heavy-bottomed pan. Add the sugar, the juice of the two lemons and bay leafs. Give it a good stir and leave it for a couple of hours to soak. The sugar will absord the juices and get thicker.

After 2 hours, remove the bay leafs. Heat up the pan to a low heat and let the sugar dissolve.  Once dissolved, turn the heat a bit higher and cook the jam. Cook until the apricot flesh has broken down in pieces and has cooked down. The jam should have a lovely golden orange colour and have a medium set consistency.

When the jam is ready, leave it to cool down for about 15 minutes. Then spoon the jam into sterilised jars. Close and seal the jars while the jam is still warm. Let the jars cool down completely.

You can keep the jars outside of the fridge, but after opening they need to be stored in the fridge.


Job Position: Assistant Winemaker

Zambartas Wineries is looking for an Assistant Winemaker to join our team.

Please find position details and requirements here in Greek (PDF): Job Position – Εργοδότηση βοηθού υπεύθυνου παραγωγής


Open during holiday Pentecost weekend 15-17 June

The winery will welcome visitors during the upcoming long weekend of 15-17 June, in which we celebrate the Orthodox Pentecost (Whit Monday).

Working hours are as follows:

Saturday 15 June 10.00AM -4.30PM

Sunday 16 June 10.00AM – 4.30PM

Monday 17 June 10.00AM – 4.30PM

You are welcome for a tour & tasting!

Vegetarian Orzo Bake & Mataro Yiannoudi 2017

Food & Wine

Vegetarian Orzo Bake & Mataro Yiannoudi 2017

Weekday dinners can be stressful at the Zambartas Family. Cooking while the kids are tired and hungry from a long day. Having to juggle chopping veggies and be peacekeeper between two stubborn toddlers. However, I do like to put something on the table that is not only wholesome and healthy for the kids, but also enjoyable for the parents with a well-deserved glass of wine.

Lately, one of my favourites is an Orzo & Vegetable bake. It is very easy, wholesome, tasty (even to the kids likings!) and perfect with a glass of Mataro -Yiannoudi on a breezy summer evening!

The original base recipe comes from ‘The unlikely Staples of Summer’, by Martha Rose Shulman, but I replaced and adjusted, to include only local Cypriot vegetables and cheeses.

It became a real Cypriot dish, with the added bonus that it is vegetarian and thus better for our planet 😉



  • 300 gr orzo
  • 1 large roasted red pepper, diced
  • 5 tablespoons extra virgin olive oil
  • 2 medium sized zucchini, sliced about 0.5cm thick
  • 1 aubergine, chopped in cubes of appr. 2 cm.
  • 300 gram cherry tomatoes, cut in half
  • 400 grams canned diced tomatoes, with juice
  • 2-3 plump garlic cloves (to taste), minced
  • 100 grams crumbled feta cheese
  • Fresh oregano or basil (to taste)
  • Salt & freshly ground pepper
  • 40 grams finely crated aged anari cheese (to taste)


Cooking Instructions:

  • Bring a large pot of generously salted water to a boil and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.


  • Preheat the oven to 180 degrees celcius. Oil a pirex baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook — stirring and turning over the slices, or tossing them in the pan — until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.


  • Return the pan to the heat, use some olive oil and  add the aubergine cubes and bake on a medium-high heat until they start to soften and turn golden baked. Add the halved cherry tomatoes and bake very short until slightly soft. Add salt & pepper to taste and scrape into the bowl with the orzo.


  • In the same pan, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the diced tomatoes. You may add fresh herbs, such as Basil or Cyprus Oregano to taste. Stir from time to time, until the tomatoes and herbs smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the crumbled Feta cheese, and mix everything together.


  • Transfer to the baking dish and sprinkle over the crated Anari on top. Bake 30 to 40 minutes, until the top is just beginning to colour. Serve hot or warm.

Enjoy with Mataro- Yiannoudi 2017, a real summer red, which matches very well with the Cypriot cheeses and acidity of the tomato sauce.

Mataro – Yiannoudi 2017



We are very excited to have teamed up with Patio Bar- Restaurant in Nicosia for a unique wine dinner on Wednesday 12 June.

Our wines will be paired with flavours of the gastronomical Nikkei cuisine, a fusion of Japanese and Peruvian flavours.

The Head Chef of this superb food and wine pairing dinner, will be Thanos Stasinos, who will come from Greece, especially for this event. Chef Stasinos is best known as the person who introduced Nikkei cuisine to the Greek and the Cypriot restaurant scene. Chef Stasinos is also the consultant chef at Patio, creating its new menu based on the Nikkei cuisine and philosophy.

For this gastronomic wine dinner, he has created some new exciting dishes to match the wines of Zambartas Wineries.

Marcos Zambartas will be present to introduce our wines and Maria Th. Massoura, wine specialist at Vassos Eliades Ltd will guide us through the food and wine pairing process.



Aperitif with Edinburgh Gin Liqueurs


Bun with mackerel, smoked mussels, chili apple marmalade

Zambartas Xynisteri 2018


Gyoza with smoked eel and matcha tea cream

Zambartas Rosé 2018


Veal nigiri estofado

Zambartas Mataro – Yiannoudi 2017


A different take on shieftalia

Zambartas Shiraz-Lefkada 2017


Avocado cream with grapefruit and green apple sorbet

Zambartas Koukouvagia Rosé 2018


The event will begin at 8.30 pm

Price per person: 60 euros

For reservations please call 22 664488. Limited availability.


Nikkei, a Fusion of Japanese and Peruvian Flavours